Hot Fudge Pudding Cake
Hot Fudge Pudding Cake is a simple homemade cake batter that bakes into a beautiful chocolate cake. Warm fudge is hidden inside!
My Hot Fudge Pudding Cake is my favorite dessert of all time. It is a simple chocolate cake batter that bakes into a beautiful cake with warm fudge hidden inside! The chocolate flavor is spot-on, and the combination of the warm fudge is total perfection. It is basically a dream come true dessert, in my opinion.
HOT FUDGE PUDDING CAKE
You will be able to take satisfaction in knowing that in less than an hour you are able to enjoy this homemade dessert. The chocolate cake batter consists of everything you would expect to see, all-purpose flour, eggs, sugar, cocoa powder. You possible already have all of the ingredients in your pantry now! With the decadent hot fudge pudding through the cake, you’ll think you’ve passed and gone to chocolate heaven.
INGREDIENTS
- 1 cup granulated sugar, divided
- ½ cup unsweetened cocoa powder, divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 4 tablespoons butter melted
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ cup semisweet chocolate chips
- 1 cup boiling water
INSTRUCTIONS
Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray. In a medium bowl, whisk ½ cup sugar with ¼ cup cocoa powder and set aside.
In a separate large bowl, whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt together.
Whisk the milk, butter, egg yolk, and vanilla in a medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff). Using a rubber spatula, scrape batter into the prepared pan and spread out evenly. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.
Bake until the top of the cake is cracked, sauce is bubbling, and a toothpick inserted into cakey area comes out mostly clean, about 22 to 24 minutes. Cool on the rack for at least 10 minutes before serving.
SERVINGS
This wonderful cake yields 6 servings. It is very simple to double up the batch for twice the servings. Use a 9×13-inch pan when doubling the recipe.
SPECIAL ADDITION
This dessert is divine with a scoop of vanilla bean ice cream! I love making this dessert for when we are having movie night here in the Lofthouse. There is nothing like a Disney movie playing on the TV surrounded by family while enjoying this amazing treat. The best part is knowing that it was homemade and ready in less than an hour.
ENJOY THIS RECIPE? HERE ARE MORE DESSERT FAVORITES!
Oreo Pudding Poke Cake – A moist chocolate cake is topped with light and airy whipped cream and crumbled Oreo cookies.
Lemon Pudding Cake – This tart cake is dripping with delicious lemon pudding. With a dollop of fresh whipped cream on top, this is one divine dessert.
Slow Cooker Pumpkin Pie Pudding – This dessert is great all fall long! It’s rich, spiced, and will fill your home with intoxicating pumpkin aroma.
No-Bake S’mores Pudding Cake – A rich fudgy base is the star of this campfire favorite inspired dessert! Topped with marshmallows, graham cracker crumbs and a chocolate drizzle.
Hot Fudge Pudding Cake
Ingredients
- 1 cup granulated sugar divided
- ½ cup unsweetened cocoa powder divided
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 4 tablespoons butter, melted
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ cup semisweet chocolate chips
- 1 cup boiling water
Instructions
- Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray. In a medium bowl, whisk ½ cup sugar with ¼ cup cocoa powder and set aside.
- Whisk the flour, remaining ½ cup sugar, remaining ¼ cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).
- Using a rubber spatula, scrape batter into prepared pan and spread out evenly. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.
- Bake cake until the top of the cake is cracked, sauce is bubbling, and a toothpick inserted into cakey area comes out mostly clean, about 22 to 24 minutes. Cool on rack for at least 10 minutes. Serve warm with vanilla ice cream. Enjoy!
Notes
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I didn’t see a reply to question if you use unsweetened cocoa vs sweetened cocoa?
I use unsweetened cocoa 🙂
I tried making this tonight, a nice, warm dessert on a cold day. It was delicious! My batter WAS more on the thin side, although I followed the RECIPe except I added walnuts. BUT it still turned out warm and gooey!
They all look so delicious…..can’t wait to try them!
I was craving chocolate yesterday, so I decided to make this. I bake fairly often, my husband isn’t as fond of chocolate, as I am but I knew he would eat it. When I took a tiny taste, I knew right away he would love it. He said it was possibly the best cake I’ve ever made! I made it following directions and it was perfect.
I found a recipe like this when I decided I can make this-age 12! It was in my Mom’s Betty Crocker cookbook. That recipe does not have chocolate chips in it but I add chopped Pecans in the batter.
My sister and brother talked me into eating it b4 mom comes home from work. Didn’t take too many please? I got the squirt whip Cream and the three of us ate the whole 9×9 pan of Yumminess!